POINTS® Value | 3
Servings | 24
Preparation Time | 12 min
Cooking Time | 14 min
Level of Difficulty | Easy

cakes | These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.



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Ingredients

21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Instructions

1. Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.

2. Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.

3. Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.